Black Bean and Corn Enchilada Casserole

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 2 cans (15 oz each) black beans, drained
• 2 cups corn kernels
• 2 cups red or green enchilada sauce
• 12 corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 1 tsp cumin
• 1 tsp chili powder
• for serving lime wedges
• for serving avocado optional

Instructions

1. 1Heat oven to 375°F. Mix beans, corn, spices, and sauce.
2. 2Layer tortillas, bean mix, sauce, and cheese; repeat ending with cheese.
3. 3Bake 25–30 minutes until hot and bubbly.
4. 4Serve with lime and avocado.